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Jane’s Patisserie Chicken Fajita Traybake

Chicken, onions and peppers, seasoned with plenty of cumin and paprika, this fajita traybake makes for a quick midweek dinner, served as is with a fresh salad or rolled into wraps.

From the book

Introduction

I love any dish full of flavour and spice – it calls to me. I want something to have a punch to it, and this traybake certainly passes the test. Amazing served as it is, or with some salad, or even whacked into a wrap for a quick lunch. I love the red onion and pepper slices with the chicken, and then you get another level of texture from the beans and rice. It’s an easy throw-together dinner that I adore.

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Ingredients

1 tsp chilli powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
1 red onion, sliced
1 yellow pepper, sliced
1 red pepper, sliced
400g chicken breasts, cut into chunks
2 tbsp olive oil
200g tinned black beans
200g cooked rice
10g fresh coriander, chopped

Method

PREP: 30 minutes

BAKE: 25–30 minutes

LASTS: Best served fresh

In a small bowl, mix the chilli powder, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder and salt together well.

Preheat the oven to 210°C/190°C fan and grab a large roasting tray.

Add the red onion, yellow pepper, red pepper and chicken to the tray. Drizzle over the olive oil, then sprinkle over the spice mix. Stir the mix together and then bake in the oven for 20 minutes. Remove from the oven carefully and add the black beans and cooked rice. Mix everything together slightly and return to the oven for a further 5–10 minutes to continue cooking the chicken and heat up the beans and rice. Remove from the oven and sprinkle over the coriander to serve.

NOTES

• The peppers and onions can be swapped for other colours if you prefer.

• If you want a little more spice and heat, I’d recommend adding some chilli flakes, plus an extra teaspoon of chilli powder – and make it the hot one!

• To make a veggie traybake, remove the chicken and double the quantities of veg.

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